Crispy Breakfast Quesadillas with Scrambled Eggs and Salsa Verde

Serves 4 · 12 min prep · 18 min cook

Ingredients

• 4 large flour tortillas (8–10 inch)
• 8 large eggs
• 2 cups shredded Monterey Jack or Mexican blend cheese
• 1 cup cooked breakfast sausage or crumbled bacon
• 2 tbsp butter or oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 3/4 cup jarred or fresh salsa verde
• 1/4 cup fresh cilantro, chopped
• 1 ripe avocado, sliced
• 1/3 cup sour cream or Mexican crema
• 1 lime lime wedges

Instructions

1. 1Crack eggs into a bowl, season with salt and pepper, and whisk until uniform and slightly frothy. Set aside.
2. 2Warm a large nonstick skillet over medium heat with butter. Pour in the eggs and gently scramble, pushing soft curds from the edges toward the center, 2–3 minutes until just set but still glossy. Transfer eggs to a plate; wipe the skillet.
3. 3Lay tortillas flat. On the bottom half of each, layer a small handful of cheese, a quarter of the scrambled eggs, sausage or bacon, a spoonful of salsa verde, and another sprinkle of cheese so it melts as glue. Fold the empty half over to form a half-moon.
4. 4Return the skillet to medium heat and add a little butter or oil. Place two quesadillas in the pan (or cook one at a time if skillet is smaller). Cook 2–3 minutes until the underside is deep golden and crisp.
5. 5Flip carefully with a spatula and cook another 2–3 minutes until the second side is equally golden and cheese is fully melted and oozing at the edges. Transfer to a cutting board and repeat with remaining quesadillas.
6. 6Rest 1 minute so the filling sets slightly, then cut each quesadilla into 3–wedges with a sharp knife or pizza cutter.
7. 7Arrange wedges on plates. Top with avocado slices, a dollop of sour cream, extra salsa verde, chopped cilantro, and a squeeze of lime.
8. 8Serve immediately while the tortillas are shatter-crisp; leftovers re-crisp beautifully in a 375°F oven or air fryer for 4–5 minutes.